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Recipes
Lemon-Thyme Split-Roasted Turkey
By JenHall
Take your turkey game to a new level this Thanksgiving with this Lemon-Thyme Split-Roasted Turkey! Grab your favori
- 2 medium onions, cut into wedges
- 2 lemons, cut into quarters
- 1 stalk celery, cut into 2-inch pieces
- 4 fresh thyme sprigs
- 8 cloves garlic
- 1/2 cup butter, softened
- 1/4 cup snipped fresh thyme
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped shallot (1 medium)
- 1 tablespoon vegetable oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (8 - 10 pound) fresh or frozen turkey, thawed if frozen
Crispy Chopped Chicken Salad
By JenHall
haven't tried this yet
- 6 thin slices prosciutto (about 4 oz.)
- 1/2 cup extra virgin olive oil
- 4 skinless, boneless chicken breast halves
- Paprika
- 2 lemons
- 1 shallot, finely chopped
- 2 small carrots, peeled and thinly sliced
- 2 medium zucchini, chopped
- 1 medium red sweet pepper, chopped
- 1 medium yelloq sweet pepper, chopped
- 1/2 of a small red onion, chopped
- 5 ounces blue cheese, crumbled
- Romaine lettuce leaves
Tequila Shrimp Nachos
By JenHall
haven't tried this yet
- 2 pounds fresh or frozen medium shrimp, peeled and deveined
- 1 teaspoon cumin seed
- 1/2 cup orange juice
- 4 tablespoons tequila
- 1/2 teaspoon ground ancho chile pepper or hot chili powder
- 2 - 3 medium heirloom tomatoes, preferably a mix of yellow, green, and/or purple varieties
- 1 1/2 cups red and/or yellow pear-shape tomatoes, grape tomatoes, and/or cherry tomatoes
- 5 tablespoons canola oil, avocado oil, and/or olive oil
- 2 tablespoons lime juice
- 1 large clove garlic, minced
- 1/4 teaspoon salt
- 4 - 6 Roma tomatoes
- 1 fresh jalapeno chile pepper, halved and seeded*
- 2 tablespoons snipped fresh cilantro
- 1 ounce queso fresco or feta, crumbled (optional)
Grilled Steak with Spiced Mushroom Salad
By JenHall
This is a zone recipe from the Zone Diet cookbook 150 Zone-Perfect Meals
- Salad:
- 12 oz. lean beef (12 protein)
- 2/3 cup cooked potato, thinly sliced (2 carb)
- 1 1/2 cups red onion, thinly sliced (1 carb)
- 4 cups mushrooms, thinly sliced (1 carb)
- 2 cups red pepper, thinly sliced (1 carb)
- 2 cups asparagus spears, chopped (2 carbs)
- 1 1/2 cups scallions, chopped (1 carb)
- Seasonings:
- 4 teaspoons olive oil (12 fat)
- 10 tablespoons balsamic vinegar
- 6 tablespoons dijon mustard
- 1 teaspoon garlic, minced
- 2 1/2 teaspoons Worcestershire sauce
- salt & pepper to taste
Italian Beef with Lentils
By JenHall
This is a zone recipe that provides 2 - 3 block meals, each block containing 3 blocks of protein, 2 blocks of carbs...
- 9 oz. very lean ground beef (6 protein)
- 1/2 cup lentils (2 carb)
- 1 1/2 cup onion, chopped (1 carb)
- 1 1/2 cup tomatoes, chopped (1 carb)
- 2 teaspoons olive oil (6 fat)
- 2 cloves garlic, crushed
- 2 bay leaves
- salt, to taste
- italian seasoning, to taste
- pepper, to taste
Sausage-Fruit Kabobs
By JenHall
haven't tried this yet
- 3 tablespoons spicy brown or Dijon-style mustard
- 3 tablespoons honey
- 12 ounces cooked smoked sausage, bias cut in 1/2-inch slices
- 1 apple, cored and cut in 1/2-inch wedges
- 1 medium zucchini, halved and cut in 1/4-inch slices
- 6 ounces crusty bread, cut into 1-inch pieces
Broccoli-Potato Soup with Greens
By JenHall
Very yummy - didn't add the winter greens at the end but would probably be good that way also
- 2 medium red potatoes, chopped
- 1 14-oz. can reduced-sodium chicken broth
- 3 cups small broccoli florets
- 2 cups milk
- 3 Tbsp. all-purpose flour
- 2 cups smoked Gouda cheese, shredded (8 oz.)
- 2 cups winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
- Additional Gouda cheese, shredded (optional)
Grilled Chile-Lime Shrimp
By JenHall
haven't tried this yet
- 1 tsp. finely shredded lime peel
- 1/4 cup lime juice (about 1-1/2 limes)
- 1 jalapeño seeded and finely minced*
- 1 Tbsp. garlic, minced
- 2 Tbsp. low-sodium soy sauce
- 3 Tbsp. olive oil
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 2 Tbsp. cilantro
- 1 Tbsp. honey
- 1-1/2 lb. medium shrimp (about 6 per person)
Scampi Shrimp Skewers
By JenHall
haven't tried this yet
- 1 pound fresh or frozen medium shrimp in shells (26 to 30)
- 1 tablespoon margarine or butter
- 1 tablespoon olive oil or cooking oil
- 2 cloves garlic, minced
- 3 tablespoons dry white wine
- 2 tablespoons snipped fresh parsley
- 1/2 teaspoon finely shredded lemon peel
- 1/8 teaspoon ground black pepper
- 6 green onions, cut into 1-inch pieces
- 1 large red sweet pepper, cut into 1-inch pieces
Steak and Potato Salad
By JenHall
haven't tried this yet
- Salsa Verde:
- 2 pounds small new Yukon Gold potatoes, halved or quartered
- 2 tablespoons extra-virgin olive oil
- 1 1/2 - 2 pounds rib eye steaks, cut 1-inch thick
- 2 heads romaine lettuce
- 1 Salsa Verde, below
- 5 green onions, thinly sliced
- 1/2 cup chopped Italian (flat-leaf) parsley
- 1/4 cup extra-virgin olive oil
- 3 tablespoons chopped chives
- 3 tablespoons drained capers
- 2 teaspoons chopped oregano
- 1 teaspoon chopped thyme
- 2 cloves garlic, minced
- salt and pepper
- Directions for Salsa Verde:
- In bowl combine parsley, extra-virgin olive oil, chives, capers, oregano, thyme, and garlic. Season with salt and pepper.